Wednesday, May 02, 2012

Hi everyone, today's recipe is another Asian inspired dish! One of my favorite Chinese recipes, Orange Chicken. I'm using a lot less sugar than most recipes out there, so it is somewhat healthier and way better than regular take out food. I hope you enjoy this one! It's sweet, but not too sweet, tangy,orangy and very delicious!

In a bowl, beat the eggs together, season with 1 teaspoon of salt, whisk well and set aside.

Cut the chicken into bite-size pieces.

Coat the chicken pieces with the cornstarch. Then Coat them with the egg mixture and finally cover them with the flour. Let the chicken rest for about 10 minutes before cooking it.

In a large skillet on medium heat, add 1½ cups of water, also add in the juice, brown sugar, orange zest, ginger, garlic, 2 tablespoons of soy sauce, and the crushed red pepper, stir together and bring to a boil.

While the sauce comes to a boil, cook the chicken: On a skillet on medium high, heat 2 tablespoons of oil, stir fry half the chicken for 3-4 minutes or until golden brown on all sides. (it doesn't matter if the chicken doesn't cook all the way through, it will finish cooking with the orange sauce.) Once the chicken is golden brown, remove it from the skillet, and drain on paper towels. Reheat the skillet, add 1 more tablespoon of oil, and cook the rest of the chicken. Drain on paper towels.

To finish the orange sauce: combine 2 tablespoons of cornstarch with 1/3cup of water, mix well. Once the orange sauce comes to a boil, add in the cornstarch mixture and continue to cook until the sauce thickens. (2 minutes)

Once the sauce has thicken, add in the the chicken pieces and continue to cook for 3-4 minutes or until the chicken is heated and fully cooked.